SWEET POTATO SPOON BREAD
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving Menu 2007, was adapted from Martha Stewart Living, November 1997.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
- Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
- Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.
SWEET POTATO-GINGER SPOON BREAD
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal. Steam sweet potatoes until tender, about 15 minutes. Remove from heat and mash until very smooth; let cool slightly.
- Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly until just thickened, 1 to 3 minutes; remove from heat and let cool slightly.
- In a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger, and salt. Whisk the egg whites until stiff peaks form. Stir in half of egg whites into cornmeal mixture. Very gently fold in remaining egg whites.
- Spoon mixture into prepared baking dish, place on a baking sheet and bake until puffed and set, 35 to 40 minutes.
Nutrition Facts : Calories 109 g, Cholesterol 55 g, Fat 2 g, Fiber 1 g, Protein 4 g, Sodium 192 g
SWEET POTATO SPOON BREAD
Prep time is just 5 minutes, then this sweet potato and rice spoon bread with cheese, green chilies, and cornmeal is baked for 45 minutes.
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Butter a 3-1/2 quart casserole dish; set aside.
- In a large bowl, stir together the cooked rice, eggs, buttermilk, cornmeal, baking soda, cheese and green chilies.
- Slightly smash sweet potatoes and add to rice mixture, stirring well to combine. Transfer to prepared dish and bake for 45-50 minutes.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 84 g, Cholesterol 87 mg, Fat 7.7 g, Fiber 4.4 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 540.1 mg, Sugar 4.2 g
SWEET POTATO, APPLE, AND SAGE SPOON BREAD
Categories Fruit Potato Side Bake Sauté Thanksgiving Apple Sweet Potato/Yam Fall Sage Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
- Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.
SWEET POTATO SPOON BREAD
Steps:
- 1. Preheat oven to 400 degrees F. Generously grease a 2-quart souffle or casserole dish with about 1 tablespoon of the butter; set aside. 2. Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes. 3. Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. (this didn't take me that long,maybe 3 minutes) Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine. 4. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture. 5. Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.
SWEET POTATO GINGER SPOON BREAD
from "jules food" - http://julesfood.blogspot.com/2010/12/sweet-potato-spoon-bread.html - recipe may be halved and baked in a 9x5 pan.
Provided by ellie3763
Categories Quick Breads
Time 1h15m
Yield 1 8x8 pan, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well.
- Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat.
- Preheat oven to 350°F Spray an 8x8 baking dish with nonstick spray.
- In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup.
- Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture.
- Spread mixture into prepared dish and bake for 35 minutes or until set.
Nutrition Facts : Calories 175.3, Fat 4.4, SaturatedFat 2, Cholesterol 79, Sodium 494.7, Carbohydrate 27.4, Fiber 2.6, Sugar 6.6, Protein 7.1
SWEET POTATO SPOON BREAD
This is an old favorite that I've started making again. Once you get past baking the sweet potatoes (you can also do this in the microwave to save time), it's very easy. One of my favorite comfort foods!
Provided by Mirj2338
Categories Quick Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes.
- Let cool.
- Peel, and discard skins.
- Reduce the heat to 350.
- In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water.
- Cook, stirring, until slightly thickened, about 10 minutes.
- Let cool.
- Butter a two-quart baking dish.
- Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
- Process until smooth, then pour into the dish.
- Bake until golden brown, about 45 minutes.
SWEET POTATO SPOON BREAD
Another twist on sweet potatoes, who doesn't like sweet potatoes? My other recipe "Rosie's Sweet Potatoes" is very good and I am hoping you like this one as well.
Provided by Jean Romero
Categories Potatoes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400*F. Generously grease 2-quart souffle' or casserole with 1 tbsp. butter.
- 2. Wrap potatoes in foil. Bake 45 to 55 minutes until soft to touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In large bowl mash potatoes.
- 3. Reduce oven to 350*F. In large saucepan, bring milk, thyme, sugar, salt, and pepper to low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking cornmeal, 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat, cool slightly. Add potatoes, egg yolks, remaining 3 tbsp. butter and baking powder to milk mixture; stir to thoroughly mix.
- 4. In large mixing bowl beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
- 5. Spoon batter into prepared dish. Bake 35 to 40 minutes, until internal temperature reaches 165*F. Edges will be firm, and center a little soft. Remove from oven, Let stand 10 minutes. Serve warm
SWEET POTATO SPOON BREAD RECIPE
Provided by janicecraig
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place in large microwave-safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3-4 minutes or until warm and butter is melted. Remove from microwave and whisk to combine. Coat 13- x 9-inch baking dish with spray. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Pour batter into prepared baking dish. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design. Bake 40-45 minutes or until edges are golden and center is set. Cool 10 minutes before serving.
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